Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MEHMET ÇONTU (mehmetcontu@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | ÖZLEM BAŞAR, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | Staj Yok | ||||
| Objectives of the Course | |||||
| Tourism is one of the world's largest industries and is the single largest source of investment and employment in many regions. It is aimed to give basic information to the students who demand education in this business sector which is called as the flue-free industry, with the introduction course of tourism. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knowledge about general tourism |
PO-2 Knows legal arrangements in food and beverage management and job’s standards. PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them. PO-8 Practices the grammar of foreign language, got in the university and internship. PO-10 The degree of communication is very high and adapts teamwork. PO-12 Has the ability of working with the intensity of work, stress and under pressure. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-14 Knows the procedures of lavish meal and big organizations, takes part in teamwork. |
Examination |
| LO-2 | Knowledge about types of tourism |
PO-5 Know at least one foreign language at level A2 Europe Language Portfolio. PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-8 Practices the grammar of foreign language, got in the university and internship. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-11 Communicates effectively and good, with subordinates and superiors. |
Examination |
| LO-3 | Providing information about the standard industry |
PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-14 Knows the procedures of lavish meal and big organizations, takes part in teamwork. PO-15 Knows the procedures of cooking techniques , kitchen techniques, menu planning. PO-16 Takes part in a teamwork about catering organization. PO-21 Obeys the worths of national and ethic, cares these worths when worked. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definition of tourism, propert of tourism, history of tourism, classification of tourism, supply and demand for tourism, different types of tourism. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to Tourism | Narration Method, Discussion Method, Brainstorming |
| 2 | Types and Forms of Tourism | Narration Method, Discussion Method, Brainstorming |
| 3 | Development of Tourism | Narration Method, Discussion Method, Brainstorming |
| 4 | Tourist Behavior | Narration Method, Discussion Method, Brainstorming |
| 5 | Touristic Concentration | Narration Method, Discussion Method, Brainstorming |
| 6 | Tourism and Environment | Narration Method, Discussion Method, Brainstorming |
| 7 | Socio-Cultural Effects of Tourism | Narration Method, Discussion Method, Brainstorming |
| 8 | mid-term exam | |
| 9 | Economic Effects of Tourism | Narration Method, Discussion Method, Brainstorming |
| 10 | Hospitality Industry | Narration Method, Discussion Method, Brainstorming |
| 11 | Food and Beverage Industry | Narration Method, Discussion Method, Brainstorming |
| 12 | Tourism and Transportation | Narration Method, Discussion Method, Brainstorming |
| 13 | Career Opportunities in Tourism | Narration Method, Discussion Method, Brainstorming |
| 14 | Tourism Organizations | Narration Method, Discussion Method, Brainstorming |
| 15 | The Future of Tourism | Narration Method, Discussion Method, Brainstorming |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | GENEL TURİZM İlkeler Ve Kavramlar-Nazmi Kozak, Meryem A. Kozak, Metin Kozak-2019-DETAY YAYINCILIK-ANKARA | |
| 2 | Genel Turizm - Turizmde Temel Kavramlar ve İlkeler- Orhan İÇÖZ - Ebru GÜNLÜ - Burcu Selin YILMAZ-2007-Turhan Kitabevi-ANKARA | |
| Required Course instruments and materials | ||
| Course book, lecture notes, slide presentation and internet | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 40 | |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 2 | 6 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 3 | 9 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 3 | 3 | 9 |
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 5 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||